Instructions : Pie Crust :
- Put the flour and salt in a small stand mixer bowl . Set the mixer on a low setting and slowly add shortening , until the mixture becomes crumby . Turn off the mixer and slowly add the vinegar and milk into the mixture . Set the mixer on a low setting . You may have to turn this up as you go .
- After the dough becomes thick and ball-like with no traces of unmixed powder or liquid , take the dough out of the bowl and set it on a bit of plastic wrap . Ball it up , wrap it up and stick it in the fridge
- Afterwards , take and roll out dough on a lightly-floured surface to fit a 9-in or 10-inch pie plate . Then proceed to transfer dough onto pie plate . Trim the dough ½ inch beyond the edge of the plate .
Prep :
- Carefully dump the pumpkin mixture into pie crust .
- Preheat oven for 425 degrees and bake for 15 minutes .
- After cooking re-preheat oven to 350 and bake for 45-115 minutes ( until middle isn ' t as jiggly ).
- Poke middle with tooth pick to ensure it being done . - Set on cooling rack for 15 minutes . - Sprinkle nutmeg on top ( optional ).
ENJOY !!!!
Pie Filling :
- In a large glass bowl , mix all the dry ingredients and whisk lightly . In separate bowl , mix all the wet ingredients . After mixing thoroughly , combine the two bowls .
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